On this final week of my summer flowers oil cloth, again, dinner will be a bit of August, and a bit more of what the fall months will be bringing. We’ve still got summer sweet peppers and tomatoes, which I’ll make the most of in tasty tacos, salads and pancake night. We’ve got chard and red onions and carrots, which span the seasons. And we’ve got our heartier greens and, gasp, winter squash. We’ll ease into things by not delving right into the baked butter and brown-sugar baked variety, but rather kick off the week with a brilliant and zesty soup.

This is a perfect “welcome to Fall” soup – deeply comforting, yet light and zesty at the same time. It combines winter squash (I’ll use this week’s acorn) and purple kale (you could use any sturdy green) in a bright & vibrant quinoa-based masterpiece. I’ll be making the vegetarian version, which is a bit more weeknight friendly – just ignore all the parts about the chicken and chicken broth, and replace with boxed broth. Believe me, you won’t miss it. That final sprinkling of sea salt, and the squeeze of fresh lime juice made all the difference. Get your favorite crusty bakery bread, and dig in.

This dinner is in honor of the beautiful bunch of farm fresh thyme I received in my box this week. I’ll roast all of my gorgeous purple carrots, with some olive oil, butter, and a generous sprinkling of thyme. And it’s nearly the exact same preparation for a beautiful salmon fillet, so they can be cooking at the same time. With some wild rice as a side, this dinner is as “weeknight gourmet” as it gets.

The Gourmet recipe is included just a guide as to how to pre-prepare the potatoes. Follow this previous Pizza Night post for a no-fail dough recipe I rely on each week. It makes enough for two pizzas, even three if rolled out in the super thin, best-for-crispy-pizza style. Use the amount of potatoes that seemsreasonable – two pounds seems like a lot for pizza toppings! I would do these ahead, having them all ready for the topping assembly line. Potatoes and rosemary on pizza is a wonderful, wintry combination. I’ll modify it this week to use thyme instead, equally delicious with potatoes. Experiment with the cheeses -mozzarella, fontina, parmesan, chevre – they all sound amazing. For the meat-lover…can you say bacon?!? I’ll do the pizzas in the traditional no sauce style, with potatoes arranged concentrically on top. My solution to the very loose “colorful” veggie requirement I have is a bag of Earthbound Farms arugula. Piled on top of pizza just out of the oven – perfect

You may notice that I have fish tacos on my weekly menus quite often. For good reason…they just couldn’t be simpler, or healthier. With a good piece of white fish, some olive oil, garlic, and lime juice, you’re in business. Tonight I’ll go a little fancy, grilling the fish outside, and making this Mexican-spiced marinade that serves to blacken the fish as it’s cooked. I’ll skip the marinated onions, opting instead for a giant offering of and roasted onions and mixed peppers. Just thinly slice and spread on a roasting pan with some olive oil, salt and pepper. Stir occasionally, and in a jiffy you’ll have a fabulous fish taco filling. Use your favorite corn or flour tortillas, lightly warm and blacken them right over your stove’s open flame, and keep them warm throughout dinner. I’ve got a fancy $5 tortilla warmer I picked up once in Mexico – basically two pieces of fabric sewn together in a circle with an opening along one side. A folded over kitchen towel will do – anything to prevent those dried out oven-warmed tortillas, or the multiple trips to the microwave.

With this week’s giant head of romaine, I just knew we’d need a “salad for supper” night. With a hearty, flavorful bowl of bounty like this, you’re sure to please everyone. I’ll use this recipe only to spark ideas, substituting my head of romaine for the cabbage this time. The honey-soy-ginger dressing looks perfect.! My salad will include shredded chicken (made-by-someone else!), grated carrots, and thinly sliced sweet peppers and turnips – nearly any crunchy veggie is a good contender. Don’t skip the chopped cilantro and nuts (could use peanuts, cashews or almonds) – they add just the right finish in a delicious Chinese chicken salad. Sliced melon makes the perfect dessert.

I’ve been getting so many potatoes, which have been amazing. My general dinner go-to is a big pan of garlic roasted potatoes to accompany so many easy toss-on-the-grill dinners. When I learned I’d missed National Pancake Day last week, I knew I’d be a popular mom (at least for the evening) if I marked the occasion with pancakes for dinner. While not a full-meal-deal on their own, add these breakfast potatoes, packed with peppers, onions, and garlic, and we’re getting closer (this recipe is for an army – I’ll reduce by half, at least). Add some veggie sausage or bacon, and the celebration (of this completely ridiculous and unknown holiday) is complete.

These look to be the perfect “kitchen sink” kind of ending to the veggie week. Chopped chicken leftovers, plus red onions, turnips, and sweet peppers (I’ll skip the roasting!). If you want to add the bacon, great; if not they look quite hearty and scrumptious without. I’ll add fresh sliced tomatoes instead. I especially like the recipe because it’s a vinaigrette mixed with the chicken and veggies, instead of traditional mayo. Spread on top of your favorite Italian style bread. For the side, a platter of whatever veggies still sit in the fridge – carrots, cucumbers, turnips and peppers are likely candidates. With a tasty, garlicky hummus, everyone’s happy.

Don’t panic and get out the compost bin if all of the sudden you have a giant veggie delivery coming your way, and you still have a fridge full. Here are a few suggestions for preserving the bounty! (Soups and stews freeze wonderfully in those gallon zip lock freezer bags.)

Advertisements

Share this:

Like this:

Join me!

Call it vegetable lust. I sit and stare at my table piled high with veggies from my CSA, tinkering and toying with the puzzle they present, until voila, out comes a meal plan for the week. Here I delight in sharing the resulting menus and ideas, where the fresh produce rules: in full flavor, in good conscience, and always in season.

Follow Blog via Email

Enter your email address to follow this blog and receive notifications of new posts by email.